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Matcha Cream Pie

By: Lyndsay // Coco Cake Land
Makes: 8 slices


For the matcha filling

  • 3 cups whole milk
  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2-3 tablespoons of high quality finely ground matcha green tea powder

For the whipped cream

  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar

For the garnish

  • 1 quart of fresh raspberries


Make the pie

  • Remove the Tenderflake frozen pie shell from the freezer and let it come to room temperature, about ten to fifteen minutes.
  • Using a fork, poke holes all over the pie shell.
  • Bake at 400 degrees for 10-12 minutes, until golden brown. Remove from oven and let cool completely.
  • In a medium bowl, lightly whisk the egg yolks to combine; set aside.
  • In a medium saucepan, whisk together the whole milk, sugar, cornstarch, salt and matcha powder. Bring to a simmer (do not boil) and cook, whisking constantly, about 5 minutes.
  • Whisk a quarter of the hot green tea milk mixture into the egg yolks to combine; then slowly whisk in the remaining milk mixture.
  • Return mixture to the saucepan and cook over medium-high heat, whisking constantly, until custard thickens and bubbles appear in the center, 3-5 minutes.
  • Transfer to a medium bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a “milk skin” from forming!
  • Chill in the freezer until completely chilled – about 40-45 minutes. (You can make the filling a day in advance, stored in the refrigerator.)
  • Pour the green tea pie filling into the cooled pie shell, using an offset spatula to spread it evenly.
  • Set the pie in the fridge until ready to pipe with whipped cream.

Make the whipped cream

  • In the bowl of a stand mixer, beat the heavy cream and confectioners’ sugar on high speed until thick billowy soft peaks form.
  • Using a piping bag fitted with a large open star tip, pipe drop stars of whipped cream all over the green tea layer.
  • Place a raspberry on top of each drop star, or in whichever pattern you like.
  • To allow the pie to fully set up, refrigerate for 4-6 hours before serving.